Tuscan Tomato Salad
Here’s an easy, elegant way to serve your bounty of tomatoes.
3 tablespoons olive oil
3 thick slices bread (Italian, French, or sourdough work nicely)
1/2 teaspoon
oregano leaf 1/2 teaspoon
basil leaf 1/4 teaspoon
thyme leaf 1/4 teaspoon
sage leaf 1/4 teaspoon
garlic granules 1 teaspoon red wine vinegar
3 large tomatoes, chopped
1/2 cup cubed mozzarella cheese
1/4 cup sliced black olives
freshly ground black pepper Brush 2 tablespoons olive oil on the bread. Sprinkle with the oregano, basil, thyme, sage, and garlic. Place on baking sheet and broil until browned. Cool, then break bread apart into bite-size pieces.
In a small bowl, whisk together remaining oil and vinegar.
In serving bowl, combine tomatoes, mozzarella, olives, and bread. Toss with oil and vinegar. Sprinkle with pepper.
